SCA Sensory Skills Foundation

SENSORY SKILLS MODULE - FOUNDATION

Sensory Skills teaches you the essentials of sensory evaluation in a practical and interactive manner. It investigates the way we perceive what we taste and how to apply this knowledge when evaluating coffee’s natural characteristics. It also offers an insight into identifying speciality coffee qualities, as well as an overview of how to implement this in business.

This course expose and sensitize student on the notion of specialty vs non- specialty coffee. Enabling the student to recognize the core concepts of sensory analysis, and explain why and how coffee professionals use it in the coffee industry. Broad focus will be put on identifying, describing and discriminating objectively aroma, taste and body in coffees. Students will be introduced to the SCA cupping protocol and methodology and reflect on the qualitative dimension of this evaluation methodology.

Introduction to Coffee is a recommended (but not mandatory) pre-requisite module.

These are two of the Coffee Diploma System foundation modules, 10 credits will be awarded after completion.

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SCA Roasting Foundation

ROASTING MODULE -FOUNDATION

Roasting gives you an understanding of the roasting process, including the roast cycle and how to control sensory aspects of the coffee by roasting light or dark. In addition, this module covers roast defects, the physical changes that beans undergo during the roasting process, as well as workspace management and lean production.

This module is designed to introduce core roasting skills and equipment to people with no previous roasting experience. The student will be able to describe the various stages of roasting using all terminology from the keyword list below.

The focus of Foundation is to get some basic impressions and understanding of the product and roasting process. Eventually students will be test on understanding of the skills in designing and executing different positive roast profiles as well their sensory recognition of different roast defects. Students are instructed to do some basic distinguishing between green coffee and roasted coffee; identify change in roaster flame control, repeat the process of timing a roast temperature evolution, repeat how to weigh and record the moisture of green and roasted coffee, and identify the first crack. The students will also introduce to different chemical conditions and principles that cause the physical properties and reactions.

This is one of the Coffee Diploma System Foundation modules, 5 credits will be awarded after completion. All knowledge and skill from these modules will be assumed as being held and may be tested through the practical and written assessments.

SCA Green Coffee Foundation

GREEN COFFEE MODULE - FOUNDATION

The Green Coffee module is an introductory course that covers key concepts surrounding green coffee from growing the plant, through processing, shipping and storage to arrival at a roastery.

The Foundation course is ideally suited for people new to the coffee industry or those looking to gain an insight into the broad subject matter of green coffee. It includes an introduction to the basics of quality checks, coffee grading, and taste/flavor differences due to processing or species.

Introduction to Coffee is a recommended (but not mandatory) pre-requisite module.

This is one of the Coffee Diploma System Intermediate modules, 5 credits will be awarded after completion.

SCA - Barista Skills Foundation

BARISTA SKILLS MODULE - FOUNDATION

Barista Skills is for people focusing on the key skills required to set your grinder, make espresso and foam and texture milk for cappuccinos. This module allows you to gain a deeper understanding of the coffee itself and build on your practical skills for milk technique and latte art, not to mention health and safety, customer service and basic business.

Foundation is designed to introduce core barista skills to people with no previous barista experience. Successful candidates should be able to calibrate their grinders and make an espresso and cappuccino to core standards.

Introduction to Coffee is a recommended (but not mandatory) pre-requisite module. All knowledge and skill from these modules will be assumed as being held and may be tested through the practical and written assessments.

This is one of the Coffee Diploma System Foundation modules, 5 credits will be awarded after completion.

SCA - Brewing Foundation

BREWING MODULE - FOUNDATION

The study of Brewing introduces you to the different ways of brewing coffee, from Chemex and siphon to clever dripper and French press. In addition, this module allows you to get hands-on and learn to analyse your grind profile, match your grind to your brewing method and to scientifically measure coffee strength and chart a coffee’s extraction.

Foundation introduces the beginner to the different ways of brewing coffee, from Chemex and siphon to clever dripper and French press.

Designed to introduce the novice into the core skills and equipment required to produce great brewed coffee.

This is one of the Coffee Diploma System modules, 5 credits will be awarded after completion.Language: Cantonese or English